Archive for the ‘Entree’ Category

Summer Sunday Sauce Page 129

Wednesday, August 3rd, 2016 Comments Off on Summer Sunday Sauce Page 129
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RomasReadyforPealing  PeeledRomas  MarinaraFrescaPrimaveraCarbonara

 

Who doesn’t want sauce on a Sunday! Karin’s Marinara Fresca on page 129 is the way to go in the warm summer months. I added one little step – picked up a bunch of ripe romas @SpecialtyProduce, quickly prepared them for peeling (cored, X at the bottom, 30 seconds in boiling water, peeled, follow the steps on page 129 of our Cook the Part).  If you have any leftover you can toss it over your primavera!

@SpecialtyProduce
http://www.specialtyproduce.com/
#specialtyproduce
https://www.instagram.com/specialtyproduce/

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Mussels in White Wine Shallot Sauce

Monday, July 25th, 2016 Comments Off on Mussels in White Wine Shallot Sauce
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Mussels in White Wine Shallot Sauce

Mussels in White Wine Shallot Sauce

I met Marguerite a few years ago and have been a big fan of her weekly newsletter packed with travel information and recipes. A full description of her background appears below. Visit her website at: http://www.margueritehenderson.com/
Here is a recipe from her Friday newsletter. Thank you, Marguerite!

MUSSELS IN WHITE WINE SHALLOT SAUCE
4 -5 pounds fresh mussels, cleaned
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallots, finely diced (about 1/4 cup)
3 large cloves garlic, minced
1 teaspoon dried thyme
pinch of saffron
2 cups dry white wine
1 cup vegetable broth
1/4 cup finely chopped flat leaf parsley
1 pound linguine, cooked “al dente”, drained

Have the mussels cleaned and ready to use. Make sure they are fresh, discarding any cracked or opened mussels.
In a large stockpot, heat the butter and oil. Saute the shallots for 1 minute, stirring often. Add the garlic, thyme and saffron. Cook 1 minute over medium heat. Add the wine , broth and parsley. Bring to a boil, add the mussels, cover the pot. Allow the mussels to cook over medium heat for 5-8 minutes just until opened, stirring often. Add the linguine to the pot. Toss well. Serve at once with additional chopped parsley on top. Serves 4-5.

About Marguerite Henderson
Marguerite Marceau Henderson embarked on her culinary career in 1980 by teaching cooking classes at a local cook store, after living in Europe for over 3 years, incorporating her love of food and wine and her degree in Elementary Education. She has gradually built a reputation in Salt Lake City for having over 28 years experience as a cooking educator, caterer, restaurateur, food writer, cookbook author, public speaker, television personality, and food consultant.
Over the past 28 years she has had a catering business feeding such personalities as President George Bush (the First), Senator Robert Dole, Martha Stewart, Robert Redford, and hundreds of clients throughout the state of Utah.
Having opened two successful restaurants, she sold the award winning and charming Cucina, a gourmet deli in the Avenues neighborhood of Salt Lake City in 2001, and began writing cookbooks, restaurant reviews for local newspapers and magazines, and back to her first love – teaching cooking classes, once again.
Marguerite authored and self published Savor the Memories, a best-selling cookbook dedicated to her Sicilian born mother, Rose Filippi Marceau, an inspiration to Marguerite’s culinary endeavors. Her much anticipated second cookbook, Small Plates – Appetizers as Meals, was released in March 2006, published by Gibbs Smith Publishing and is now in its third printing. Marguerite’s third cookbook, Small Parties – Over 100 Recipes for Intimate Gatherings, also published by Gibbs Smith, has just been released in January 2008. Marguerite is currently working on her fourth cookbook, Small Sweet Indulgences, published by Gibbs Smith with release date scheduled for Fall 2011.
Her individually developed recipes are legendary, and are created for such companies as SuperTarget, The Ruby Red Grapefruit Council, and The California Cheese Board. She recently consulted with an eating establishment in Salt Lake City called The Neighborhood Grill and Pizza, formulating new menus and recipes.

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Patty Mekita’s Famous Meatballs

Friday, July 17th, 2015 Comments Off on Patty Mekita’s Famous Meatballs
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Patty Mekita with Kait

In Patty’s Own Words!

I get the sauce started first and it was as follows:

Olive Oil (maybe a tablespoon or two or three)

2 large onions chopped

A bulb of garlic (or at least eight or nine big pieces of garlic) finely chopped

Lots of freshly chopped basil (maybe at least a generous dozen big leaves)

S&P

1 Cup of white wine

A small can of tomato paste

A large can of whole San Marzano tomatoes (break them up with your hands first, or say, use a mash potato masher)

A large can of diced San Marzano tomatoes

A large can of San Marzano puree

Sauté the onions in the olive oil, then add the garlic, then add the basil and salt and pepper and sweat them all well together; then add the cup of wine and stir well and let that cook for a few minutes and really get hot and start to burn off the alcohol. Then add the tomato paste to this mixture and stir really well. Then add the tomatoes, one can at a time, and stir slowly.

Once this sauce is well mixed and on a low simmer, start the meatballs (these are all general measures):

1 ½ lb. of chop meat – this does not have to be the expensive kind, it can be reasonably priced and it will be delicious and fine (ground beef for those not familiar with this term)

2 large pieces of garlic finely chopped

1 Cup of bread crumbs (I tend to use Gluten-Free crumbs made by Panache Pantry – the Gluten-Free Vintage Sicilian)

1 Cup of shaved parmesan or grated Grana Padano (I used shaved parmesan in the meatballs on Saturday, and had grated Grana Padano on the table for sprinkling)

½ cup of chopped fresh parsley

1 jumbo egg or two small eggs

Water – like maybe a generous ½ cup or more if needed

Once the meatball mixture is really well mixed, I start rolling them into balls and just toss them into the sauce leaving room in between each one so they don’t bump into each other and break up. Once that’s all done I put the lid on the big pan and let it cook slowly for hours, giving a stir in the center of the sauce about every hour. At a minimum I cook it for about five or six hours.

I have many variations of this sauce with timing and some slightly different ingredients, or the preparation of fresh Roma tomatoes. A very delicious addition to this sauce that cooks all day is braising baby spare ribs early on, and also preparing rolled beef bracciole (which are filled with S&P, grated cheese and pignoli nuts) – and then you have real Sunday Italian sauce that’s cooked all day with delicious meats.

My recipes above are not fattening and they are pure and healthy, so please don’t leave out any of the ingredients to skimp on a few calories.

I’m really particular about the San Marzano canned tomatoes if I don’t prepare fresh ones – it’s the white can with the long San Marzano tomatoes on it, I think they’re distributed by a company in Pennsylvania.

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Chicken, Shrimp and Filet Satés with Peanut Sauce

Wednesday, July 8th, 2015 Comments Off on Chicken, Shrimp and Filet Satés with Peanut Sauce
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Marinate chicken and shrimp

Marinate chicken and shrimp

CTP.090

CTP.094[

For your next BBQ, try something different!

Marinade
1 cup kecap manis (Sweet Indonesian Soy Sauce)
4 garlic cloves, crushed
Juice of one lime
1 teaspoon coriander
½ teaspoon chili powder
1 teaspoon salt

Satés
1 ½ pounds filet mignon, cut into strips across the grain, 1/2” wide, 1/2” thick
1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch strips
24 large shrimp, peeled, deveined, with tails on
36 bamboo skewers, soaked in water for at least one hour
Banana leaves for serving décor

Peanut Sauce
1 cup creamy peanut butter
Juice of ½ lime
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
½ teaspoon dried crushed red pepper
1 tablespoon sesame oil
½ teaspoon chopped jalapeño
½ teaspoon cayenne pepper

Prepare Satés.
Cut filet and chicken into strips as indicated.
Prepare filet, chicken and shrimp skewers. (Keeping each separate due to different grilling times.)

Make Marinade.

Combine all ingredients and pour over skewered satés in a shallow pan. Refrigerate until ready to grill or broil.

Prepare Peanut Sauce.

Combine all ingredients in small saucepan and stir continuously until sauce begins to simmer. Simmer for 15 minutes, stirring frequently and leave in saucepan. Reheat when ready to serve.

Grill Satés.
Heat grill on medium heat. Grill the skewers as follows:
The chicken skewers should take about 4 minutes per side.
The filet should take about 3 minutes per side for medium rare.
The shrimp should take about 2 minutes per side. Cook just until they turn white and remove so as not to overcook.

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Categories: Entree, Recipes
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